Vangi Bath ( Brinjal Rice)

Vangi Bath (Brinjal Rice)
Vangi Bath or Brinjal Rice is one of the most famous recipe of Karnataka's cusine. Very easy and delicious recipe which can be served, during lunch time, or for parties or even can be packed for outdoor or picnic.

Ingredients:

Brinjal - 2 medium size chopped
Onion - 1 medium size
Cooked Raw Rice - 1 cup
Poppy seed - 2 tsp
Cinnamon - 1 inch
Grated coconut - 2 tablespoons
Cardoman - 2-3 nos
Tamarind paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafatedia - 1/2 tsp
Mustard - 1 tsp
Channa dal - 1/2 tsp
Peanuts - 2 tsp
Curry leaves - few
Oil - 2 tsp
Ghee - 1 tsp
Salt to taste

Method:

# Dry roast poppy seed's, coconut, cinnamon, cardoman, curry leaves and make a powder.

# Heat a pan add ghee and oil together, add peanuts, once roasted, add mustard, Channa dal....when crackle, add onions.

# Once onion turns pinkish in colour, add brinjal and saute well adding turmeric powder, red chilli powder, salt and cook well adding tamarind paste or juice.

# Once oil separates from the sides, switch off the stove.

# In a pan, add cooked rice, brinjal masala, powdered masala and mix well.
Serve with any raita or waffers or papad.
As little jaggery can be added, but I avoided it
Pl. do try and provide your comments.
Thank you!

Strawberry Jam

Strawberry Jam

Ingredients:

Fresh strawberries - 1 cup chopped
Sugar - 3/4 cup
Cornflour - 1 tsp
Method:

# Use microwave safe bowl, add chopped strawberryies, sugar, keep it in microwave high-power for 5 min(Always stir in every 40-50 sec).

# Mix 1 tsp of water with cornflour.
# After 3 min take the jam out, add cornflour mixture and mix well.

# Microwave it for  2 more minutes... take the jam out allow it to cool. It will be thick once it comes to room temperature.

This is ready to serve but I want a smooth texture, so I used mixer jar to blend the jam.

 If you wish you can add lemon juice, while jam comes together.
Store in an airtight container and refrigerate.
Pl. do try and provide your comments.
Thank you!

Hotel Style Sambar With Mini Idlis

Hotel Style Sambar With Mini Idlis
A very easy and  simple Sambar recipe, prepared with authentic hotel style. This recipe can be prepared without sambar powder.

Ingredients:
Vegetables - Shallots (china vengayam), yellow Pumpkin, white pumpkin, drumsticks, tomatoes, carrots, potatoes.

Dry roasted Masala

Dhania- 2 tsp

Chana dal - 1 tsp
Urud dal - 1/2 tsp
Methi seeds - 1/2  tsp
Pepper - 3-4
Red chilli - 7-8
Jeera - 1/2 tsp
Grated coconut - 1/2 cup

Other ingredients:
Toor dhal - 1/2 cup
Tamarind - 1 lemon size
Turmeric powder -, 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves few, asafatedia -1/2 tsp
Chopped coriander leaves
Oil - 2 tsp
Ghee - 2 tsp
Salt to taste
Idli batter

Method:

# Chopped vegetables, should be pressure cooked, with Toor dal adding turmeric powder until it turns soft.

# Dry roast masala's...such as corriander seeds, Channa dal, methi or fenugreek seeds, jeera, grated coconut, red chillis, pepper, urud dal along with shallots or Chinna Vengayam.

# once it comes to room temperature make a fine paste.

# Boil tamarind juice well with salt.

# Once the raw smell of tamarind goes, need to add the masala paste and boil well.

# Add cooked dal and vegetables to the boiling tamarind syrup and masala paste.

# Add Asafoetida to the Sambar.

# Seasoning with mustard seeds, curry leaves, Shallots and pour it in Sambar.

# Prepare mini Idlis.

# In a serving bowl pour sambar, add mini Idlis and a drizzle of ghee... which enhances the taste of hotel sambar.

Pl. do try and provide your comments.

Thank you!

Tomato Puli Inji / Thakali Puli Inji

Tomato Puli Inji / Thakali Puli Inji

A wonderful spicy - sweet Puli Inji.

Genrally Puli Inji is prepared with ginger and green chillies....but for a change... now tomatos are in season, so I tried this and my family loves this instant pickle.
Ingredients:

Tomatoes - 3 medium size
Tamarind juice - 1/2 cup ( small lemon size)
Ginger - 1 inch
Green chillis - 4-5
Jaggery -  small bit
Asafoetida - 1 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Salt to taste
Oil for just seasoning

Method:

# Heat a pan, add oil, add mustard let it crackle. Then add channa dal, red chilli.

# Add chopped tomatoes, green chillis, ginger, turmeric powder, Asafoetida, salt and let it boil.

# Add tamarind juice and boil well.
# Once it starts thickening add jaggery and allow it to thick.

# once it comes to pickle consistency switch off the stove.

Can be stored for 10 days in refrigerator.
Pl. do try and provide your comments.
Thank you!

Eggless Chocolate Custard

Eggless Chocolate Custard

Custard is a soft creamy dessert, which can be served for any occasion.
A very simple dessert recipe, with just few ingredients and just 10 min to prepare and 1/2 hr to set.

Ingredients:

Milk - 1 cup
Sugar - 3 tablespoons
Dark chocolate - 1/2 bar ( Compound Chocolate)
Corn flour - 2 tsp
Cocoa powder - 1 tablespoon
Oreo biscuits / waffers - to garnish

Method:

# Boil milk, add sugar mix well.

# Add cocoa powder, mix well.
# Add dark chocolate bar mix well.

# Mix corn flour in little milk, add to the boiling milk and Chocolate mixture.

# Let it boil well on medium flame, it will take just 7-10 min.
# Once it comes to room temperature, pour in cups and garnish with Oreo biscuits and waffers.

# Set in refrigerator for just 1/2 hr.

Pl. do try and provide your comments.
Thank you!

Thiruvatherai Kali

Thiruvatherai Kali
One of the traditional recipe of Tamil Nadu is Thiruvatherai Kali. It is a neivedhiya to lord Siva.

Ingredients:
Raw rice - 1 cup

Jaggery - 2 cups
Moong dal - 2 tablespoons
Grated coconut - 1/2 cup
Cardoman powder - 1 tsp
Ghee - 2-3 tablespoons
Cashews - few
Method:
# Dry roast moong dal and rice separately, until a nice aroma comes.
# Once it comes to room temperature, make powder.( semolina consistency)
# Dissolve jaggery in water.
# Take a pressure cooker, add 1 tsp of ghee, add jaggery syrup once it starts boiling, add rice and dall powder and stir well.
For 1 cup of rice, 2 1/2 cups of water is required.
# Pressure cook for 3-4 whistles.
# Once pressure is released, add grated coconut, cardoman powder, cashew's fried in ghee and mix well.
It will become fluffy, once it cools.
Hope you all like it, do try and provide your comments.
Thank you!